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Sweet Potato Casserole


  • 2 (16 oz.) cans sweet potatoes
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp. vanilla


  • 1 cup brown sugar
  • 1/4 cup butter (softened - not melted)

  • 1/2 cup flour
  • 2 tsp. cinnamon
  • 1 cup chopped pecans


Preheat oven to 350 degrees F. Heat sweet potatoes to boiling and drain well. Mash potatoes with butter. Add sugar, salt, eggs, milk and vanilla. Pour into an ungreased dish (approximately 9 inch square or equivalent). Mix brown sugar, butter, flour and cinnamon with fingertips (I use a fork) until mixture is crumbly. Stir in pecans. Spread on top of potato mixture. Bake at 350 degrees F for 40 minutes.


Hint: This can all be made up the night before, chilled and baked the next day. I don't put the topping mixture on until I am ready to bake. Can be enjoyed hot or cold!

NOTE: For the party, I doubled the recipe; however, I did not double the amount of sugar - I still only used 1 cup. For the topping, I also doubled the recipe and instead of 3 cups of regular brown sugar, I used 1 cup regular brown sugar and 1 cup Splenda brown sugar.


Source: Had this at a recent party and asked for the recipe.

By Terri from NV

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